Cashew Mozzarella Quesadillas with Fajita Veggies

The following is an exclusive recipe from Megan Sadd‘s new cookbook 30-Minute Vegan Dinners: 75 Fast Plant-Based Meals You’re Going to Crave! Click here to find out more about the book. 


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Cashew Mozzarella Quesadillas with Fajita Veggies

  • Author: Megan Sadd
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x


This is the recipe that started it all. Back when Carrots & Flowers was a modest little blog with only 20,000 followers, I created this mega-easy, melty, stretchy quesadilla recipe. Our videos for the quesadillas and cashew mozzarella gained over 3 million combined views, proving there is indeed life after dairy. Three years and over 300,000 fans later, this recipe remains the most popular in Carrots & Flowers history. It’s always a hit!



Fajita Veggies

  • 1 portobello mushroom
  • 2 bell peppers
  • 1 red onion
  • 2 tsp (10 ml) cooking spray or olive oil
  • 2 tbsp (5 g) Taco Seasoning (page 180)

Spicy Crema

  • ½ cup (40 g) pre-soaked cashews
  • ¾ cup (180 ml) salsa
  • ¼ tsp chili powder
  • ¼ tsp salt

Cashew Mozzarella

  • ½ cup (40 g) pre-soaked cashews
  • ¼ cup (30 g) tapioca starch
  • 1¼ cups (310 ml) water
  • 1½ tbsp (14 g) nutritional yeast
  • 1 tsp lemon juice
  • ½ tsp garlic powder
  • ½ tsp white pepper
  • ¼ tsp onion powder

For Serving

  • 8 medium or 4 large tortillas
  • Pico de gallo
  • Unsweetened cashew or almond yogurt (optional)


  1. Put a large nonstick pan over medium heat.
  2. Thinly slice the mushroom, peppers and onion. Generously spray the pan with cooking oil and then add the veggies to the pan. Sprinkle the taco seasoning over the veggies. Cook for 7 to 8 minutes until tender, stirring occasionally, then reduce the heat to low.
  3. While the veggies cook, make the crema. Blend the cashews, salsa, chili powder and salt in a high-powered blender until smooth and creamy, about 2 minutes. Scrape down the sides if needed. Transfer to a bowl and quickly rinse the blender.
  4. Make the cheez. Put a medium saucepan over medium-high heat. Add the cashews, starch, water, yeast, lemon juice, garlic powder, pepper and onion powder to the blender. Blend on high until smooth, about 2 minutes, and then pour the cheez sauce into the hot saucepan.
  5. Cook and stir the cheez constantly for about 4 to 5 minutes, scraping the bottom and sides of the pan, until it forms a gooey mass in the center of the pan. Remove from the heat. Put a griddle pan over medium heat.
  6. Divide the cheez among 4 tortillas and spread it in a thick, even layer. Spread 2 large spoonfuls of spicy crema onto the other 4 tortillas. Put them crema side down over the cheez.
  7. Put the quesadillas on the hot griddle pan. Cook for 30 to 45 seconds on each side until golden and crisp. Cut the tortillas into triangles. Serve with pico de gallo, fajita veggies and plain yogurt for dipping.



  • Store leftover cashew mozzarella in a closed container in the fridge for up to 5 days. It will stay fairly soft, similar to burrata. Spread the cheez if using in sandwiches and quesadillas. Add dollops of cheez to things like pasta, lasagna and enchiladas.




Reprinted with permission from 30-Minute Vegan Dinners by Megan Sadd, Page Street Publishing Co. 2019. Photo credit: Megan Sadd.



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